Savory Mushroom & Bread Pudding

Wednesday, May 23, 2018

When I think of bread pudding I usually think of some kind of dessert.  Chunks of bread with fruit in an oozing sweet custard made of sugar, eggs and milk. And, that’s really not my thing. I’m not a dessert person, so this has never held much fascination for me.  I can take the sweet stuff or leave it.

Savory dishes, on the other hand, are a completely different matter.  I love the full rich flavors, the layers of textures and tastes, and the mix of ingredients in savory dishes that accompany a well roasted piece meat.  That’s my culinary “love zone”.

I love trying new foods.  Living in So Cal gives me many opportunities to try new markets, new ingredients and new types of Cuisine that inspire and make your taste buds stand at attention.  I get excited to “get in the kitchen” to recreate a new found favorite, or search the internet for something different.  That’s the wonderful thing about food.  You can be your own artist.  You can be as creative and daring as you like, or you can revel in your family’s favorites.  There’s no wrong direction with food.

 

So, imagine my surprise (and delight) at finding this savory take on what is traditionally a dessert.

 

Let’s just say it’s like a food lover’s nirvana.

 

I was so anxious to try it that I didn’t quite have ALL the ingredients, so I made due with what I had.  Typical me.  I’ll note the changes I made below.

It turned out fantastic anyway, and definitely something I will make again.  I can totally envision serving this on a cool fall evening with a grilled meat, or with just a salad, making the bread pudding the main dish.

 

Savory Mushroom & Bread Pudding

 

INGREDIENTS:

  • 4 cups of dried bread cut into one inch chunks (I used a loaf of rosemary parmesan I had on hand)
  • 1 stick, salted butter
  • 2 large yellow onions, thinly sliced or chopped (I used a combination of onion and shallots)
  • 1 handful of fresh sage, rough chopped
  • 5 to 2 pounds mushrooms, sliced ¼ inch thick (Any kind will work) (I used Crimini & Baby Bella’s)
  • 4 cloves of garlic, minced
  • 3 cups of white Vermouth
  • 6 eggs, beaten
  • 5 cups of heavy cream
  • 10 ounces Parmesan or pecorino, shredded
  • Fresh grated nutmeg (I used ground nutmeg)
  • Parsley to garnish (I omitted because I didn’t have any, not even in the garden)

 

DIRECTIONS:

  • Preheat oven to 350F
  • Toast breadcrumbs until browned.  Pour into large bowl, setting aside a few chunks for the top
  • Generously butter a 9 x 13 casserole dish or Dutch oven
  • Melt 4 tablespoons of the butter, then add the onions and sage
  • When the onions begin to soften, add the garlic. (Garlic cooks faster than onions)
  • Season with salt and pepper
  • Remove from heat and add to the bowl with the bread
  • Melt remaining butter in the same skillet and add the sliced mushrooms
  • Sauté until the moisture from the mushrooms evaporates.  It will take some time, but it will evaporate
  • Add cooked mushrooms to the bowl
  • Carefully pour Vermouth into the hot skillet and reduce by slightly more than half
  • Pour over the bread mixture and mix well
  • Set for ten minutes so the liquids can be absorbed and the flavors meld
  • Spoon into your prepared casserole dish or Dutch oven
  • In the same bowl add the beaten eggs, cream and shredded cheese.  Reserving some cheese to sprinkle on top
  • Add in a little grated nutmeg and pour the egg mixture over the bread and mushroom mixture
  • Gently move the bread around so the eggs mixture can get into all the crevasses
  • Sprinkle the reserved cheese over the top, and arrange reserved bread chunks
  • Bake for 30-35 minutes
  • Garnish with parsley

Serve as a side with your favorite grilled meat or with a simple salad for a light supper.

 

If you’re a lover of savory foods, like me…this dish will have you dancing in the kitchen.

 

Savory Mushroom & Bread Pudding

INGREDIENTS:

  • 4 cups of dried bread cut into one inch chunks (I used a loaf of rosemary parmesan I had on hand)
  • 1 stick, salted butter
  • 2 large yellow onions, thinly sliced or chopped (I used a combination of onion and shallots)
  • 1 handful of fresh sage, rough chopped
  • 1.5 to 2 pounds mushrooms, sliced ¼ inch thick (Any kind will work) (I used Crimini & Baby Bella’s)
  • 4 cloves of garlic, minced
  • 3 cups of white Vermouth
  • 6 eggs, beaten
  • 1.5 cups of heavy cream
  • 10 ounces Parmesan or pecorino, shredded
  • Fresh grated nutmeg (I used ground nutmeg)
  • Parsley to garnish (I omitted because I didn’t have any, not even in the garden)

DIRECTIONS:

  • Preheat oven to 350F
  • Toast breadcrumbs until browned. Pour into large bowl, setting aside a few chunks for the top
  • Generously butter a 9 x 13 casserole dish or Dutch oven
  • Melt 4 tablespoons of the butter, then add the onions and sage
  • When the onions begin to soften, add the garlic. (Garlic cooks faster than onions)
  • Season with salt and pepper
  • Remove from heat and add to the bowl with the bread
  • Melt remaining butter in the same skillet and add the sliced mushrooms
  • Sauté until the moisture from the mushrooms evaporates. It will take some time, but it will evaporate
  • Add cooked mushrooms to the bowl
  • Carefully pour Vermouth into the hot skillet and reduce by slightly more than half
  • Pour over the bread mixture and mix well
  • Set for ten minutes so the liquids can be absorbed and the flavors meld
  • Spoon into your prepared casserole dish or Dutch oven
  • In the same bowl add the beaten eggs, cream and shredded cheese. Reserving some cheese to sprinkle on top
  • Add in a little grated nutmeg and pour the egg mixture over the bread and mushroom mixture
  • Gently move the bread around so the eggs mixture can get into all the crevasses
  • Sprinkle the reserved cheese over the top, and arrange reserved bread chunks
  • Bake for 30-35 minutes
  • Garnish with parsley
http://www.suburbanhomesteading.com/savory-mushroom-bread-pudding/kitchen



Leave a Reply